Nobody will begin to eat products with strong indications of perversity. With an unpleasant type and a smell, signs of rotting, fermentation or efflorescence – such food will push away any person. But there are cases when the food infected with pathogenic bacteria and microbes on a look and taste what doesn't differ from good-quality in. How to understand that any given product isn't suitable for the use and by that to protect itself from poisoning?
Instruction
1. Always pay attention to date of production and the expiration date specified on packing of the product acquired in retail network.
2. Preserved foods, even with not expired expiration date, but the having symptoms of inflation of a cover, it isn't necessary to eat. In canned food, at low-quality processing the putrefactive microorganisms which is the reason of a serious poisoning is most often formed.
3. Don't eat fruits, berries and mushrooms which origin isn't known to you. Except that these plants are poisonous by nature, but even being edible, they can be collected in places where underwent infection. For example, in zones, unsuccessful on ecology, along busy highways, etc.
4. Be careful at consumption of cream cakes and cakes. The term of their cool storage 2-3 days provided that they were acquired in shop by absolutely fresh.
5. Never "save" the sausages, cheeses, vegetables and fruit which were stale in your fridge longer than the put term. The same treats the mayonnaise salads which remained for the morning after a yesterday's feast.
6. Safely leave the products having the slightest deterioration indexes. Forget a common phrase "Better in us, than in a basin" and to that similar introductions. Neglect to own health – not the best way of economy of money.
7. If nevertheless felt the first symptoms of poisoning – weakness, an indisposition, the stomach and intestines pains which are followed by vomiting without wasting time, urgently ask for medical assistance. Remember that food poisonings can end with a lethal outcome.